Shaun-Chi Lee

• Maintain a 400k wine inventory with 800 skews at a 28% cost.
• Curated extensive wine list, showcasing Spanish regions and varietals to enhance dining experience.
• In charge of continuing staff education, including both sommelier and server teams.

• Maintain the wine list and storage of a 2 million dollar inventory for both dining experiences and retail sales.
• Conducted tastings and educational sessions for staff to improve product knowledge.

• Concurrently oversaw beverage programs at both The D & Golden Gate Casino.
• Resolved customer complaints involving beverage quality and service.

• Involvement in opening a 100 thousand dollar inventory and maintaining the wine list.
• Created a culture of up-selling all beverages and foods to guests
• Conducted regular staff training sessions on wine knowledge, enabling team members to provide excellent service to guests.

Ambra, Craftsteak, Fiamma, Morimoto, L'Atlier, Robuchon

• Managed 80 thousand dollar wine inventory efficiently, ensuring proper storage conditions and rotation to maintain quality.

• Curated wine selections to enhance dining experiences and pairings with seasonal menu offerings.